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Position: Home > Articles > Preparation and sustained release properties of duck blood hydrolysate microcapsules Science and Technology of Food Industry 2009 (7) 100-102

鸭血水解物微胶囊的制备及缓释性能的研究

作  者：
孙忠于;王海滨;周娟娟
单  位：
武汉工业学院食品科学与工程学院
关键词：
鸭血;水解物;微胶囊;缓释性能
摘  要：
对鸭血水解物微胶囊(锐孔-凝固浴法)的制备条件、产品的形貌和微观结构以及缓释性能进行了研究。结果表明:制备鸭血水解物微胶囊的最佳配方为:海藻酸钠浓度2%(w/v),CaCl2浓度2%(w/v),滴加相与凝固相体积比为1:2,微胶囊的包埋效率达到91.78%。微胶囊产品为深红色颗粒,粒径在371.1～488.0μm之间,呈规则球形,无血腥味。微胶囊在模拟胃肠液中具有良好的肠溶性,缓释效果明显,这有利于掩盖鸭血水解物的不良气味和人体对营养物质更好地吸收。
译  名：
Preparation and sustained release properties of duck blood hydrolysate microcapsules
作  者：
SUN Zhong-yu,WANG Hai-bin,ZHOU Juan-juan(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
关键词：
duck blood;hydrolysate;microcapsule;sustained release properties
摘  要：
The main content of this paper focused on the conditions for duck blood hydrolysate microencapsulation(using tiny hole-coagulating bath method),the figure and structure of products and its sustained release properties.The results showed that:the best formulation for duck blood hydrolysate microcapsules was sodium alginate concentration 2%(w/v),CaCl2 concentration was 2%(w/v),the ratio of dropping phase and coagulating phase was 1:2,the encapsulation efficiency reached 91.78%.The microcapsules were carmine global particle which the diameter was 371.1 ～488.0μm,and had no bloody smell.The release of microcapsules had pH-sensitive properties in the simulated gastric fluid and intestinal fluid,and its sustained release effect was obvious,which was beneficial to covering up the bloody smell of duck blood hydrolysate and enhancing the absorptivity of its nutrient.

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